It’s been a LONG time since I updated Cook Eat Blog. I’m blaming work for getting in the way – I’m still cooking most nights, but I haven’t had much time to update and compile the recipes. But I’m going to make a bigger effort in keeping things ship shape and up-to-date from here on in. It’s summer here in Australia and that means lots of BBQs – and I love nothing more than an array of interesting salads when I cook on the BBQ. This one is Moorish in its inspiration and really very simple indeed. There’s nothing to it in fact – but it was delicious so it deserves its place. Give it a try.
1/2 red onion (thinly sliced)
2 tomatoes (cut into segments (seeds and centre removed)
1/2 teaspoon cumin seeds (lightly dry roasted in a dry pan)
1 teaspoon cumin powder
1/2 lemon (juice of)
1/4 cup best quality extra virgin olive oil
salt & pepper
Combine all the ingredients together in a bowl, cover with cling wrap and leave in the fridge for 1 hour to develop in flavour before serving.
I served mine with some Moroccan BBQ lamb skewers but this works with pretty much anything.